Thai rice noodle salad

Ingredients

1. 1/2 bag Vermicelli Rice Noodles
2. 200g Bean Sprouts
3. Zest and juice of 2 Lime
4. 2-3 tbsp Fish Sauce
5. 1 tsp Muscovado Sugar
6. 1 sliced Red Onions
7. 2 small Lettuce
8. 500g Minced Pork
9. Knob Ginger
10. Pinch Cayenne Pepper
11. 1 tsp Sunflower Oil
12. 2 tblsp Sesame Seed
13. 1 tsp Oil
14. 4 Sirloin steak
15. 1 sliced Red Chilli

How to prepare

step 1 Place the noodles and beansprouts in a heatproof bowl and cover with boiling water. Leave for 4 mins, or until the noodles are tender. Drain, then cool under cold running water and drain again. Return to the bowl. step 2 Stir together the lime zest and juice, fish or soy sauce and sugar. Stir into the noodles with the red onion and lettuce. step 3 To make with mince, heat a little oil in a non-stick frying pan and stir-fry 500g minced pork, a small knob of grated ginger and pinch cayenne pepper or chilli powder for 10 mins, until the mince is browned and cooked through. Mix into the noodles, divide between four bowls and serve warm. step 4 To make with steak, make the rice noodle salad. Heat 1 tsp sunflower oil in a frying pan. Tip 2 tbsp sesame seeds onto a plate. Rub 1 tsp oil into 4 x 175g sirloin steaks and press into sesame seeds. Fry for 5 mins for medium rare, turning halfway. Leave to rest for 5 mins, then thinly slice. Toss 1 deseeded and shredded red chilli, and a handful mint leaves into noodles. Top with steak to serve.